ingredients
serves 4
5 ounce mozzarella, thinly sliced
4 large tomatoes, thickly sliced
about 10 basil leaves
2 tbsp olive oil
2 garlic cloves, thinly sliced
sea salt and freshly ground black pepper
for the pastry
1 cup All purpose flour
pinch of salt
4 tbsp butter or margarine
1 egg yolk
method
1. To prepare the pastry, mix together the flour and salt, then rub in the butter and egg yolk. Add enough cold water to make a smooth dough and knead lightly on a floured surface. Place in a plastic bag and chill for about 1 hour.
2. Preheat the oven to 190°C/375°F. Remove the pastry from the fridge, and allow about 10 minutes for it to return to room temperature and then roll out into a 8 inch round. Press into the base of a 8 inch flan dish or tin. Prick the case all over with a fork and then bake in the oven for about 10 minutes until firm but not brown. Allow to cool slightly. Reduce the oven temperature to 180°C/350°F.
3. Arrange the mozzarella slices over the pastry base. On top, arrange a single layer of the sliced tomatoes, overlapping them slightly. Dip the basil leaves in olive oil and arrange them on the tomatoes.
4. Scatter the garlic on top, drizzle with the remaining olive oil and season with a little salt and a good sprinkling of black pepper. Bake for 40 - 45 minutes, until the tomatoes are well cooked. Serve hot or at room temperature.
more information
Pricking the base or sides of the pastry before it goes into the oven ensures the tart does not puff up during the cooking time, making it easier to fill. If the cheese exudes a lot of liquid during baking, tilt the flan dish and spoon it off to keep the pastry from becoming soggy.
